🌿 My little spring miracle in Provence: Wild asparagus in my garden!

This spring, I had a little surprise in my new garden:I didn’t recognize it at first, but… I have wild asparagus here! I had heard before that you can find it in Provence in spring, but I had never really paid attention. Now that I’ve discovered it in my own garden, I suddenly see it everywhere: along small paths, at the edge of forests, between bushes, in more natural gardens 🌱

It’s quite different from the asparagus you buy in stores. It’s a wild plant (usually Asparagus acutifolius) that grows completely on its own – no cultivation, no care needed. It’s much thinner, more intense in flavor and, as I noticed, slightly bitter but very aromatic. The long, thin stems from the previous year turn into a bushy plant with very fine, almost needle-like leaves – and it’s exactly at the base of this plant that the new, tender shoots grow in spring.Once you recognize this “bush”, you know exactly where to look.

In my garden, it even grows quite tall – sometimes up to 1.5 meters. You only harvest the tip, the part that snaps easily – the rest is too woody. The season is short but intense: usually from March to April.

Here in Provence, I was told it’s traditionally made into an omelette. Here is the recipe:

Ingredients (for 2 people)

• a handful of wild asparagus

• 4–5 eggs

• olive oil

• salt and pepper

Preparation

1. Prepare the asparagus: Remove the tough ends. Cut into pieces.

2. Pre-cook the asparagus👉 This is important: Sauté in a bit of olive oil for 5–7 minutes until tender. (Raw, it would be too firm and slightly bitter.)

3. Whisk the eggs, season with salt and pepper, and pour over the asparagus.

4. Let it cook on medium heat until set. Optionally flip or finish in the oven.

💡 TipDon’t overcook – otherwise it loses its flavor.

Enjoy searching for it and cooking with it 🤍🌿